United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11849, Purslane, cooked, boiled, drained, with salt
heading Nutrient Unit
Value per 100 g

cup 115 g
Proximates Water g 93.52 107.55
Proximates Energy kcal 18 21
Proximates Protein g 1.49 1.71
Proximates Total lipid (fat) g 0.19 0.22
Proximates Carbohydrate, by difference g 3.55 4.08
Minerals Calcium, Ca mg 78 90
Minerals Iron, Fe mg 0.77 0.89
Minerals Magnesium, Mg mg 67 77
Minerals Phosphorus, P mg 37 43
Minerals Potassium, K mg 488 561
Minerals Sodium, Na mg 280 322
Minerals Zinc, Zn mg 0.17 0.20
Vitamins Vitamin C, total ascorbic acid mg 10.5 12.1
Vitamins Thiamin mg 0.031 0.036
Vitamins Riboflavin mg 0.090 0.103
Vitamins Niacin mg 0.460 0.529
Vitamins Vitamin B-6 mg 0.070 0.081
Vitamins Folate, DFE µg 9 10
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 93 107
Vitamins Vitamin A, IU IU 1852 2130
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0